Schnitzel Holstein
Now, there is a special Schnitzel with added serving items called "Schnitzel Holstein," named after Friedrich von Holstein, a member of the German diplomatic corps in the late 1800s and very early 1900s. He was known for being a man in a hurry, and he frequented a Berlin restaurant where he had schnitzel with various appetizers. Eventually, in order to speed up the process, he had the restaurant put the appetizers right on the schnitzel and on the same plate, thus the dish was named after him. I've had Schnitzel Holstein (also known as "Schnitzel a la Holstein") numerous times, including in Germany. When I've ordered in the U.S., it was always Wiener Schnitzel with the added toppings and sides, but in Germany, I seem to recall that restaurants did not fix the veal for the dish with breadcrumbs, only lightly coating the veal in flour before frying. Anyway, I fix it by flouring the veal. Top the schnitzel with a fried egg (traditionally fried sunny side up in butter) and some capers in butter.* In addition, each plate gets two anchovy filets (often placed on top of the egg), white bread toast wedges, with one topped with smoked salmon, and one topped with a sardine in oil. In addition to the toppings and sides, it is traditionally served with fried potatoes, beets and mild dill pickles.
Ingredients:
4 veal cutlets, 4 to 5 oz. each
flour for lightly coating the cutlets
4 eggs, to be fried slowly in butter, to keep them tender
butter, for frying the veal, for frying the eggs and for the capers, about 5 tablespoons total
2 slices of white bread, toasted, then cut into quartered wedges
8 anchovy filets
4 pieces of smoked salmon
4 sardines, traditionally in oil, but in water is fine
2 tablespoons capers
2 tablespoons of oil to mix with butter for frying
It is probably best to heat your oven to about 200 degrees and use a couple of platters to keep the finished cutlets and eggs warm while the others cook (you don't want the eggs to cook further to harden the yolks, so be careful). Pound the cutlets between wax paper or plastic wrap to tenderize and thin them. Coat them lightly with flour. Heat the oil and melt two tablespoons of butter in a skillet that can hold two schnitzels at a time. Fry over medium heat until nice and brown on both sides. Meanwhile, fry the eggs in butter, over low heat, sunny side up. As the schnitzels and eggs near completion, put the bread into the toaster. Each schnitzel will get some buttered capers and an egg on top, plus two anchovies laid across the eggs. Place a sardine on 4 of the bread wedges and some smoked salmon or other smoked fish on the other 4 wedges. If that's not enough, you can always serve those fried potatoes, beets and dill pickles. That von Holstein must have had quite an appetite.
* For the capers (for 4 servings), 2 tablespoons of capers (drained), 1 tablespoon of butter. Heat ingredients together in a small skillet or pan. Spoon an equal amount over each piece of fried schnitzel.
(Photo) Schnitzel Holstein: I trimmed a bit of the egg away to show the veal schnitzel and I added a couple of capers on the egg, but the anchovy filets are clearly visible. I did not have smoked salmon, so I substituted smoked herring, and the sardine (on lower toast wedge) is in water, not oil. That is a fresh spinach salad, with warm bacon, onion and mushroom dressing. I put the salad on the plate, simply to get it into the picture easily, as it should be on a separate plate.
WORD HISTORY:
Veal-This word, distantly related to English "wether," ^ goes back to Indo European "wet," which meant "year." This gave Latin "vitulus," meaning "calf, yearling." This spawned Latin "vitellus," meaning "small or young calf." This gave Old French, a Latin-based language, "veel," which had come to mean "the meat from a calf," from the name of the animal. The word was carried to England by the Norman invaders, but it wasn't until about 1400 that it was borrowed by English as the word for "meat from a calf."
^ For the history of "wether:" http://pontificating-randy.blogspot.com/2012/06/erased-wealth-for-some-gains-for-guess.html
Ingredients:
4 veal cutlets, 4 to 5 oz. each
flour for lightly coating the cutlets
4 eggs, to be fried slowly in butter, to keep them tender
butter, for frying the veal, for frying the eggs and for the capers, about 5 tablespoons total
2 slices of white bread, toasted, then cut into quartered wedges
8 anchovy filets
4 pieces of smoked salmon
4 sardines, traditionally in oil, but in water is fine
2 tablespoons capers
2 tablespoons of oil to mix with butter for frying
It is probably best to heat your oven to about 200 degrees and use a couple of platters to keep the finished cutlets and eggs warm while the others cook (you don't want the eggs to cook further to harden the yolks, so be careful). Pound the cutlets between wax paper or plastic wrap to tenderize and thin them. Coat them lightly with flour. Heat the oil and melt two tablespoons of butter in a skillet that can hold two schnitzels at a time. Fry over medium heat until nice and brown on both sides. Meanwhile, fry the eggs in butter, over low heat, sunny side up. As the schnitzels and eggs near completion, put the bread into the toaster. Each schnitzel will get some buttered capers and an egg on top, plus two anchovies laid across the eggs. Place a sardine on 4 of the bread wedges and some smoked salmon or other smoked fish on the other 4 wedges. If that's not enough, you can always serve those fried potatoes, beets and dill pickles. That von Holstein must have had quite an appetite.
* For the capers (for 4 servings), 2 tablespoons of capers (drained), 1 tablespoon of butter. Heat ingredients together in a small skillet or pan. Spoon an equal amount over each piece of fried schnitzel.
(Photo) Schnitzel Holstein: I trimmed a bit of the egg away to show the veal schnitzel and I added a couple of capers on the egg, but the anchovy filets are clearly visible. I did not have smoked salmon, so I substituted smoked herring, and the sardine (on lower toast wedge) is in water, not oil. That is a fresh spinach salad, with warm bacon, onion and mushroom dressing. I put the salad on the plate, simply to get it into the picture easily, as it should be on a separate plate.
Veal-This word, distantly related to English "wether," ^ goes back to Indo European "wet," which meant "year." This gave Latin "vitulus," meaning "calf, yearling." This spawned Latin "vitellus," meaning "small or young calf." This gave Old French, a Latin-based language, "veel," which had come to mean "the meat from a calf," from the name of the animal. The word was carried to England by the Norman invaders, but it wasn't until about 1400 that it was borrowed by English as the word for "meat from a calf."
^ For the history of "wether:" http://pontificating-randy.blogspot.com/2012/06/erased-wealth-for-some-gains-for-guess.html
Labels: anchovies, Berlin, capers, eggs, English, etymology, French, Friedrich von Holstein, German recipes, Latin, recipes, sardines, Schnitzel, smoked salmon, veal
posted by Randy at 9:09 PM
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